LET THEM EAT CAKE

emptyfridge:

Now that you have all the yogurt you could possibly want, try this recipe for soft and delicious scones.  (Full disclosure, my second batch of yogurt turned out grainy and I’m not sure why.  The first batch was perfect.)

American scones are usually quite dry, but I prefer the british variety, which is more like a biscuit.  I certainly don’t keep buttermilk around this empty fridge, so I prefer a yogurt substitute such as in this recipe, via SCOUT.

Scout’s Blueberry-Vanilla Yogurt Scones

You will need:

- 215 g  (1 3/4 cups) of all-purpose flour
- 30 g  (2 1/2 tablespoons) of sugar
- 30 g (1/4 cup or 1/2 a stick) of unsalted butter
- 1 tablespoon of baking powder
- 2 tablespoons of milk
- 1/2 teaspoon of vanilla extract (or more, depending on your tastes)
- handfull of fresh or re hydrated blueberries (or any kind of berry you like)
- 125 ml (1/2 cup) of *ORGANIC vanilla yogurt

Take butter out of fridge ahead of time. Preheat the oven to 400 degrees F. Line a cookie sheet with parchment paper. Put on sweet tunes.

Easy-peasy Directions:

In a medium bowl, mix the flour, sugar and baking powder. Add in the diced, room-temp butter and blend it all together with a fork, until no lumps of butter remain. Feel the burn.

Add the yogurt and milk and vanilla extract, and keep working with the fork to mix it all together, until the dough forms a ball. Stop mixing as soon as the dough starts balling-up, otherwise the scones won’t rise as much. Fold in the berries (and zest, if using).

Shape the dough into a circle about and inch thick and cut into eight wedges, or just divide the dough into eight balls. Brush them with milk and sprinkle a wee-bit of brown sugar on top. Place the wedges a few centimeters apart on the cookie sheet. Bake for 15-17 minutes, until the scones have risen and turned lightly golden. Serve warm with lots of butter and blueberry jam, or drizzle with honey.

I made mine without blueberries.  I just used a quality vanilla extract and it was delicious, though blueberries would only be an improvement.

p.s. the apricot jam in the photo is just amazing.

Via the empty fridge

4am